Dinner: Brooks' barbecued chicken.
Previously vacuum sealed and frozen, reheated in the sous vide, 45
minutes at 150°F from frozen. Normally I deep fry for 20 seconds to crisp, but since I wasn't making French fries today, I didn't bother. Plus, because this piece was the breast, most of the delicious crispy skin was a lost when I removed the leg and thigh.